Tangy Sweet And Sour Pork Shoulder Steak Recipes

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TANGY SWEET AND SOUR PORK SHOULDER STEAK

I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 18

Provided by Krystal McDow

Categories     Pork

Time 2h

Number Of Ingredients 15



Tangy Sweet and Sour Pork Shoulder Steak image

Steps:

  • 1. Set oven to 350 degrees.
  • 2. Grease a 13 x 9-inch baking dish.
  • 3. Season the steaks with seasoning salt or white salt and pepper.
  • 4. Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
  • 5. Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
  • 6. In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dried pepper flakes for about 4 minutes or until soft.
  • 7. Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
  • 8. Pour the sauce over the browned pork steaks in the baking dish.
  • 9. Cover tightly with heavy foil.
  • 10. Bake for 1 hour.
  • 11. Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • 12. Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • 13. Skim off any fat from the top of the sauce.

4 lb pork shoulder steaks (about 1 inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 Tbsp fresh minced garlic
1 tsp dried red pepper flakes
1 3/4 c ketchup
2/3 c honey
1/2 c cider vinegar
1/4 c worcestershire sauce
2 Tbsp worcestershire sauce
2 lemons, juiced
2 Tbsp mustard powder
2-3 tsp horseradish sauce

SWEET & SOUR PORK

Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 26



Sweet & sour pork image

Steps:

  • Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
  • To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
  • Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium

1 pork fillet (about 500g), trimmed and cut into 3cm chunks
sunflower or vegetable oil, for deep-frying
cooked rice or noodles, to serve
1 tbsp light soy sauce
2 tbsp shoaxing rice wine or dry sherry
1 garlic clove, grated
thumb-sized piece ginger, grated
50g cornflour
½ tsp salt
1 tsp ground white pepper
2 tsp celery salt
2 tsp caster sugar
1 tbsp sunflower oil
2 garlic cloves, finely chopped
thumb-sized piece ginger, chopped
1 green or red pepper, roughly chopped
2 tbsp tomato ketchup
4 tbsp rice vinegar
1 tsp sesame oil
2 tbsp light soy sauce
1 tbsp soft brown sugar
300g can pineapple chunks
1 tbsp sesame seeds
100g rice flour
100g cornflour
1 tsp baking powder

SWEET AND SOUR PORK STEAKS

This recipe came from the cookbook "365 Favorite Brand Name Slow Cooker Recipes and more". I don't add salt because of the soy sauce, but if you are a real salt lover, you may want to add just a touch of salt.

Provided by Jellyqueen

Categories     Pineapple

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 11



Sweet and Sour Pork Steaks image

Steps:

  • In large skillet, sear pork steaks on both sided in hot oil.
  • Drain and transfer to crockpot.
  • In bowl, combine pineapple, green bell pepper, water, sugar, ketsup, tapioca, soy sauce, and dry mustard.
  • Pour over pork steaks.
  • Cover and cook on low 8-10 hours or high 4-5 hours.
  • Serve over rice if desired.

Nutrition Facts : Calories 345.8, Fat 10.2, SaturatedFat 2.7, Cholesterol 66.6, Sodium 416.1, Carbohydrate 42, Fiber 1.3, Sugar 38.3, Protein 22.7

4 -6 pork steaks
1 tablespoon cooking oil
1 (15 ounce) can crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup packed brown sugar
2 tablespoons ketchup
1 tablespoon quick-cooking tapioca
3 teaspoons soy sauce
1/2 teaspoon dry mustard
cooked rice (optional)

SPICY SWEET-SOUR PORK

Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Spicy Sweet-Sour Pork image

Steps:

  • Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside., In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender. , Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

1 can (8 ounces) pineapple chunks
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 pound pork tenderloin, cut into 2-inch strips
2 teaspoons canola oil
1/2 cup green pepper strips
1/2 cup sweet red pepper strips
Hot cooked rice, optional

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